Grilled pap slices with olives, nuts and rosemary

Prep Time: 30 minutes
Servings: 8–10
Cooking Time: 10 minutes
  • 125ml - parmesan cheese, grated
  • 30ml - butter
  • 125ml - black olives, pitted and chopped
  • 1.2 litres - water
  • 5ml - salt
  • 2 - cloves garlic, bruised
  • 15ml - rosemary
  • 15ml - olive oil, plus extra for brushing
  • 500ml - yellow mealiemeal
  • 1 - each red and green sweet peppers, roasted, skinned and cut into strips
  • 60ml - almonds, roasted and chopped

1 Bring the water to the boil in a saucepan. Add the salt and mealiemeal while stirring with a whisk. Cover and simmer over low heat for 20 minutes or until the mealiemeal is cooked. Stir in the butter and parmesan.

2 Turn out the mealiemeal into a shallow, greased pan (so that it’s about 1cm thick) and set aside to cool.

3 Heat the olive oil in a frying pan. Add the garlic and rosemary, and stir-fry for about a minute. Then add the olives and sweet peppers and stir through until warmed.

4 Cut the pap into slices and brush with olive oil. Grill under a preheated element or in a frying pan until golden brown on one side.

5 Place a slice of grilled pap on a plate and top with the olive and sweet pepper mixture. Finish with a sprinkling of almonds and serve.


• If you can’t find yellow mealiemeal, mix a little turmeric into white mealiemeal to give it colour.

• Try serving the mealiemeal slices with parma ham, rocket and shavings of parmesan as an appetising starter or snack.

• Mix together chopped capers, pitted and chopped olives, chopped anchovies, Italian parsley, lemon juice and black pepper to make a robust topping to spoon over the slices. Drizzle with a little olive oil before serving.

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